Pumpkin Bread gluten & dairy-free

We finally got our first cool breeze down here in Florida as temperatures dip into the upper 60s. Time to break out the scarves, boots and eat pumpkin EVERYTHING!

I actually made this pumpkin bread for my little boy. Fun fact about one year olds: they eat A LOT.

Now, I won’t lie, if you are going to eat this yourself, I would suggest adding 1/2 cup of sugar or some sort of sweetener. I originally intended to add some maple syrup but forgot. Nonetheless he loves it so it is a win!

Preheat the oven to 350 degrees.

First I measured a cup of pumpkin. Then worked 1/2 cup of coconut flour into it.

Next I added the rest of the dry ingredients (salt, baking powder, pumpkin pie spice) and continued to work the dough.

In a separate bowl, I mixed an egg with coconut oil and almond milk.

I slowly added the wet mix into the pumpkin pie dough mix.

Finally I spooned the dough into two 4″ ramekins. Pop them in the oven and bake for 45 mins. Voila!